Sous Chef

Responsibilities

• Assist the Executive Chef in managing day-to-day kitchen operations.
• Lead and supervise culinary staff during service, ensuring speed, quality, and consistency.
• Train, coach, and develop line cooks and prep staff.
• Oversee food preparation, plating, and presentation standards.
• Maintain food safety standards and ensure compliance with all food safety, sanitation, and health regulations.
• Monitor inventory levels, assist with ordering, and reduce waste through proper storage and rotation.
• Support menu execution, specials, and seasonal offerings.
• Enforce recipe adherence and portion control.
• Maintain kitchen cleanliness, organization, and equipment readiness.
• Participate in scheduling, shift coverage, and labor efficiency planning.
• Collaborate with Front of House leadership to ensure smooth service flow.
• Address quality concerns quickly and professionally.
• Perform opening and closing kitchen duties as required.

Qualifications

• Prior Sous Chef or senior line cook experience in a high-volume or hospitality-driven kitchen preferred.
• Strong leadership and communication skills.
• Solid understanding of food safety practices and kitchen operations.
• Ability to train and motivate teams.
• Experience with inventory control, ordering, and cost awareness.
• Passion for food quality, consistency, and guest satisfaction.
• Ability to thrive in a fast-paced environment.
• Culinary degree or formal training preferred but not required.
• Ability to work flexible schedules including early mornings, evenings, weekends, and holidays.

Working Conditions

• Kitchen environment requiring long periods of standing, walking, bending, and lifting.
• Ability to lift and carry up to 50 pounds (ingredients, equipment, supplies).
• Exposure to hot surfaces, sharp tools, steam, refrigeration, and cleaning chemicals.
• Fast-paced setting during peak service and event periods.

Pay

Pay Range: $26 - $30 per hour

Schedule

Schedule varies based on business needs, including nights, weekends, and holidays.